Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas!
We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!
An empanada (or empada, in Portuguese) is a stuffed bread or pastry baked or fried in many countries. The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread.
September 27, 2012
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Empanadas were, for me, the first time into that experience of trying a new thing, and it was a very good challenge to be met. Empanadas are very easy to make. Here, the recipe is suggesting to use the ‘oven pan’, as the pan to make the empanada and I found the idea very smart. Each normal oven comes with an ‘oven pan’, you know that black square or rectangular pan that just sit at the bottom inside the oven and that most of us, never use? Well, here is a good way to use it, finally!
The filling of an empanada could be made of anything, even with sweet apples or other fruits. The idea here is to use a bread dough as a bottom layer and a top layer. The inside could be either meat, veggies, cheese or fruits.
Empanadas could also be made by rolling out the bread dough, cutting out circles and folding half of the circle over the filling.
In this particular empanada, I used just a plain ground meat and tomato sauce filling. The meat is beef and the tomato sauce is plain spaghetti sauce. To the sauce, I grated some strong old cheddar cheese just because I had some left over in the fridge.
To ease up the rolling of such a big piece of dough, I used two piece of parchment papers to help me here.
Any meat could do here. And you can also mix in the veggies of your choice. Here, I used green peppers, mushrooms, red onions and herbs.